Glycosylated mycotoxins: a hidden enemy
Milena Stránská1, Tomáš Řezanka2, Vladimír Křen2
1Department of Food Analysis and Nutrition, University of Chemistry and Technology, Prague, Technická 3, CZ 166 28 Prague 6, Czech Republic.
Natural Product Reports
|November 3, 2025
Summary
Glycosylated mycotoxins, formed by plant modification, pose an underestimated health risk. Their analysis is challenging, requiring specific deglycosylation methods for accurate risk assessment in food safety.
Area of Science:
- Food Science
- Toxicology
- Analytical Chemistry
Background:
- Mycotoxins are toxic fungal metabolites contaminating food crops, especially cereals.
- Plant enzymes modify mycotoxins into glycosylated forms, reducing plant toxicity but posing risks upon release.
- Current analysis methods often underestimate risks due to difficulties in quantifying these modified mycotoxins.
Purpose of the Study:
- To review the formation, occurrence, and health effects of glycosylated mycotoxins.
- To compare different glycosylation and deglycosylation methods.
- To discuss analytical challenges and indirect quantification strategies for mycotoxin risk assessment.
Main Methods:
- Literature review of glycosylation, deglycosylation, and analytical techniques.
- Comparison of chemical, enzymatic, plant, and microbial glycosylation processes.
- Discussion of enzymatic hydrolysis and HPLC-MS for indirect quantification.
Main Results:
- Glycosylation is a common modification of mycotoxins, particularly in cereals.
- Quantification of glycosylated mycotoxins is difficult due to lack of standards and complex analysis.
- Deglycosylation methods are crucial for accurate mycotoxin exposure assessment.
Conclusions:
- Glycosylated mycotoxins represent a significant, often overlooked, food safety concern.
- Advanced analytical strategies, including deglycosylation, are needed to accurately assess mycotoxin risks.
- This review provides a comprehensive overview of glycosylated mycotoxins and their implications.
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